Turnip Greens Soup Recipes

SOUL FOOD TURNIP GREENS

Steps:

• Melt butter in a large stock pot.
• Add onions and red peppers.
• Cook until tender and then add garlic.
• Cook garlic until fragrant and golden.
• Stir in chicken broth, hot sauce, red pepper flakes, and diced smoked turkey.
• Taste broth and season with salt & black pepper. Broth should taste very well seasoned and delicious.
• Let broth simmer for 10 minutes.
• Add turnips greens to pot and allow them to cook down slightly.
• Stir, cover and simmer for 1 hour (stirring occasionally)
• Remove lid and taste to adjust seasonings again. (I usually add a bit more salt, black pepper and hot sauce)
• Stir in baking soda and liquid smoke. (this will help further lessen the bitterness)
• Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking.
• Serve hot.

RACHEL'S TURNIP GREEN SOUP (INSTANT POT®)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, saute sausages and onion together until browned, 5 to 7 minutes. Transfer to a bowl.
• Mix chicken broth, turnip greens, great northern beans, cannellini beans, tomatoes, water, ham bone broth, garlic soup mix, Cajun seasoning, and garlic powder together in a large bowl.
• Pour broth mixture into the hot pressure cooker and scrape the browned bits off the bottom. Return cooked sausages and onion to the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

TURNIP GREEN SOUP RECIPE - (3.9/5)

Steps:

• Chop, slice, dice, or drain everything first. Heat the olive oil in a large pot over medium heat; add the diced sausage and onion and saute until the sausage is lightly browned. Drain if desired. Add the remaining ingredients to the pot, stirring gently just to combine. Reduce heat to low and simmer, uncovered, for about 30 minutes, adding more chicken broth or tomato juice if needed for desired consistency. ((NOTE: The recipe as written is somewhat spicy, so feel free to adjust seasonings according to your tastes. The beans listed are the ones I used, but use whatever kind you like, more or less.))

EASY TURNIP GREEN SOUP

Steps:

• 1. Add olive oil to large pot. Over medium heat, brown sauage; add onion and cook until tender.
• 2. Add remaining ingredients. Bring to a slow boil, reduce heat and simmer for 30 minutes.
• 3. Serve with fresh out of the oven cornbread.

SOUTHERN TURNIP GREENS SOUP

Steps:

• 1. Place everything in a soup pot except for the peas and potatoes.
• 2. Bring to a boil, reduce to simmer, and cook for 20 minutes.
• 3. Add the peas and potatoes and cook until the potatoes are done, approximately 15 to 20 minutes.

TURNIP GREENS SOUP

Steps:

• Saute bacon, celery, and onion together.
• Add garlic.
• Add water.
• Add potato and chicken bouillon cube.
• Add white beans and turnip greens.
• Season with pepper.

TURNIP GREEN SOUP

Steps:

• Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
• Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.

TURNIP SOUP WITH TURNIP GREENS

Steps:

• Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute; then drain.
• Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
• Cool the soup briefly; then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
• Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve. Or garnish with fresh chopped thyme.